Kitchen Manager

Imprint Hospitality•Colorado Springs, CO

31d•$65,000 - $70,000

About The Position

We are a values-driven company that is fueled by courage, trust, generosity, community and adventure. Summary of Position: Responsible and accountable for leading the culinary team to execute the Homa and Catering menus, as documented by the Company, to the highest quality standards. Also responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the Operations Manager and General Manager to ensure the entire F&B department is working as a cohesive team.

Requirements

Committed to outrageous hospitality and guest service
Positive and friendly attitude
Must be self motivated with the ability to perform with the highest professional and ethical standards
Must respond well to a changing work environment and able to perform at the highest level with minimal supervision
Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions
Must demonstrate effective written and verbal communication skills
Intermediate computer skills with Microsoft Office
Excellent customer service and people skills
Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally
Ability to work a flexible schedule, including mornings, evenings, weekends and holidays
Education: Associates degree or higher from accredited college or university in Hospitality, Culinary or related field, or equivalent work experience
Experience: Minimum 5 (five) years professional culinary experience, including 2 (two) years in a senior role
Point-of-Sale systems experience
Food Protection Manager certification required

Responsibilities

Ensures that the menus, as set forth by the Corporate Director of F&B, are being executed as documented and to the highest quality standards.
Develops special offerings and features as needed
Works closely with Director of Sales to develop custom menus for catering clients
Ensures that all culinary staff adheres to defined company recipes and plate presentation in order to deliver an exceptional guest experience.
Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook.
Responsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities as to ensure that all kitchen staff is trained in proper cooking techniques and sanitation guidelines.
Fills coverage gaps by spending dedicated time and effort on the cooking line, ensuring operations continue to meet expectations.
Responsible for recruiting, interviewing and hiring of the culinary team.
Ensures all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards in order to deliver an exceptional guest experience.
Responsible for managing labor costs according to the labor schedules provided by the General Manager.
Responsible for placing and receiving food orders.
Responsible for monitoring the daily COGS sheets and labor costs to company standards.
Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists.
Ensures compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances.
Maintains professional image, including sanitation and cleanliness, proper uniforms and appearance standards.
Understands companys Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.
Other duties per Duties Checklist and as requested